Moreno Valley: Tomato and White Bean Skillet with Crispy Garlic Bread
Tomatoes are hitting their peak right now across the Inland Empire, thick-skinned, juice-heavy, and cheap enough that you can build a whole dinner around them without thinking twice. This one-pan skillet turns fresh tomatoes, canned beans, and pantry basics into something that tastes like you actually planned ahead. Twenty minutes, maybe less if you're fast with a knife. The kind of dinner that works on a Tuesday.
Ingredients
- 3 tablespoons olive oil, divided
- 6 medium tomatoes (about 2 pounds), roughly chopped
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 can (15 ounces) white beans, drained and rinsed
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon red pepper flakes
- 4 thick slices crusty bread
- 2 tablespoons softened butter
- 1⁄2 teaspoon garlic powder
- Fresh basil leaves for serving (optional)
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook for 3 minutes, stirring often, until it softens and turns translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes, beans, salt, pepper, oregano, and red pepper flakes to the skillet.
- Stir well and bring to a gentle simmer, then reduce heat to medium and let it cook for 8 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
- While the skillet simmers, mix the softened butter with the garlic powder in a small bowl.
- Brush both sides of each bread slice lightly with the remaining 1 tablespoon olive oil.
- Place a skillet or griddle over medium-high heat and toast the bread until golden and crispy on both sides, about 2 minutes per side.
- Immediately spread the garlic butter on the hot toasted bread.
- Taste the tomato mixture and adjust salt or pepper if needed.
- Divide the skillet contents between bowls or plates.
- Tear fresh basil over the top if you have it, and serve with the garlic bread alongside for dipping or soaking up the sauce.